Fettuccini Alfredo with Lime Basil Shrimp
  • 8 drops dōTERRA lime essential oil
  • 4 drops dōTERRA basil essential oil
  • 1 pound medium peeled raw shrimp
  • 6 Tablespoons butter, divided
  • 2 Tablespoons olive oil
  • 1 teaspoon dried parsley
  • ¾ c fresh Shredded Parmesan Cheese
  • 2 ½ cups Whipping or Heavy Cream
  • ½ clove of garlic
  • 3 Tablespoons whole wheat flour
  • 1 pinch nutmeg
  • 1 lb fettuccini (I use brown rice)
  • Salt
  • Black Pepper
  1. Cook the pasta per package directions.
  2. Warm cream in microwave for 2 minutes and set aside. In a sauce pan melt 3 tablespoons butter over medium heat. When butter foams add flour and stir for one minute. Slowly incorporate warm cream stirring constantly. Add salt to taste (usually a good pinch of kosher salt or ½ teaspoon regular salt). When mixture thickens (coats back of spoon nicely) add parmesan cheese and stir until melted. Taste and add salt if needed and black pepper to taste. Pull from heat and add nutmeg.
  3. Add to drained pasta and fold in until well coated.
  4. Melt 2 Tablespoons butter with 2 tablespoons olive oil. Sauté the garlic with 8 drops of dōTERRA lime essential oil and 4 drops of dōTERRA basil essential oil Then quickly add the shrimp and parsley and sauté until shrimp is cooked. It should turn white and pink and will happen quickly. Do not overcook.
  5. Remove from the heat and serve over the top of the Fettuccini.
Recipe by Alaska Healer at https://alaskahealer.com/an-oil-for-all-occasions/